CARROT CAKE

The proportions below are really just a guide. Once you feel comfortable with the
recipe, feel free to add more or less of each ingredient (carrot, pineapple, walnuts) as
you prefer.
1 lb/ 455 grams organic carrots, tops removed, peeled and grated into half-inch strips
cup/ 4 ounces brown sugar
2 large eggs
6 ounces/ 170 grams granulated sugar
1/2 cup/ 3 ounces/ 100 grams vegetable oil
1 teaspoon vanilla extract
6 ounces/ 170 grams canned pineapple cubes, drained and diced into small pieces
1 cups all-purpose flour
teaspoon baking soda
teaspoon salt
2 teaspoons ground cinnamon
4 ounces/ 110 grams walnuts, coarsely ground
Combine the grated carrots and brown sugar in a medium bowl, and set aside for 30 to
45 minutes.
While the carrot is resting, pre-heat the oven to 350F/ 175C and grease and flour your
cake pan.
In the largest mixing bowl you have, beat the eggs until light. Add the white sugar, oil
and vanilla, beat until incorporated. Stir in the pineapple, then the flour, baking soda,
salt and cinnamon. Mix well until all the dry ingredients are fully absorbed.
Add the carrot mixture and the walnuts, mix to distribute the ingredients evenly
throughout the batter, then pour into the prepared pan.
Bake for 45 to 50 minutes, until the top turns a deep brown and a toothpick inserted
into the middle of the cake comes out clean. Leave to cool in the pan for about 15
minutes, then turn out onto a wire rack.

Cream cheese frosting

5 ounces/ 200 grams light cream cheese
5 tablespoons/ 75 grams unsalted butter, cubed and at room temperature

3 ounces / 100 grams confectioners sugar, unsifted

1 teaspoon vanilla extract
Cream the butter and the cheese in a medium bowl until smooth. Add the vanilla extract
and the sugar and mix until the sugar is fully incorporated. Refrigerate for at least 30
minutes before using on a cooled cake.